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Edward Kidder cookbook, ca. 1700
Page 34
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Thicken it wth. brown butter & garsh. it wth. slicd [orange?] & lemon Ollives of veal. Take 8 or 10 scotcht collops wash ym. over wth. ye. batter of eggs yn. season ym. & lay over ym. a little forcd meat roul ym. up & roast ym. yn. make for ym. a ragooe & garsh. ym. wth. orange Pidgeon Peares Bone yor. pidgeons all but one leg & put that thro' ye. side out at ye. vent cut off ye. toes & fill ym. wth. forcd meat made of ye. hart & liver & cover ym. wth. a tender forcd meat being washd over wth. ye. batter of eggs & shape ym. like peares yn. wash ym. over & roul ym. in scalded chopt spinnage cover ym. wth. thin slices of bacon & put ym. in bladers boyle ym an hour & 1/2 yn. take ym. out of ye. bladers lay ym. before ye. fier 1/2 an hour yn. make for ym. a ragooe & garnish ym. wth. slicd lemon
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Thicken it wth. brown butter & garsh. it wth. slicd [orange?] & lemon Ollives of veal. Take 8 or 10 scotcht collops wash ym. over wth. ye. batter of eggs yn. season ym. & lay over ym. a little forcd meat roul ym. up & roast ym. yn. make for ym. a ragooe & garsh. ym. wth. orange Pidgeon Peares Bone yor. pidgeons all but one leg & put that thro' ye. side out at ye. vent cut off ye. toes & fill ym. wth. forcd meat made of ye. hart & liver & cover ym. wth. a tender forcd meat being washd over wth. ye. batter of eggs & shape ym. like peares yn. wash ym. over & roul ym. in scalded chopt spinnage cover ym. wth. thin slices of bacon & put ym. in bladers boyle ym an hour & 1/2 yn. take ym. out of ye. bladers lay ym. before ye. fier 1/2 an hour yn. make for ym. a ragooe & garnish ym. wth. slicd lemon
Szathmary Culinary Manuscripts and Cookbooks
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